ZUCCHINI PIE
4 c. thinly slice zucchini
1 c. chopped onions
1/4 to 1/2 c margarine
1/2 c. chopped fresh parsley of 2 T. dried parsley
1/2 t. salt
1/2 t. pepper
1/4 t. garlic salt
1/4 t. basil
1/4 t. oregano
2 eggs, beaten
2 c. grated cheddar or jack cheese
Dijon mustard
Deep dish pie crust, frozen or homemade
4 c. thinly slice zucchini
1 c. chopped onions
1/4 to 1/2 c margarine
1/2 c. chopped fresh parsley of 2 T. dried parsley
1/2 t. salt
1/2 t. pepper
1/4 t. garlic salt
1/4 t. basil
1/4 t. oregano
2 eggs, beaten
2 c. grated cheddar or jack cheese
Dijon mustard
Deep dish pie crust, frozen or homemade
Prepare homemade crust or allow frozen crust to thaw. Preheat oven to 375. In a large skillet saute the zucchini & onions in the margarine for about 10 minutes or until softened . (I also added half of a green pepper, diced) Add the spices & stir well. Set aside. In a large bowl combine the eggs & cheese, mix well. (our favorite is cheddar cheese) Add the zucchini mixture & stir till well blended. Use Dijon mustard to paint inside of crust. ( I used a thicker layer of dijon one time & did not like it. I use about 1 t. of it, but you can use more if you like it.) Fill the pie crust with the zucchini mixture & bake for 18-20 minutes. (I added another 5 minutes to lighlty brown on top) Allow to stand for 10 minutes before cutting & serving.
Source:
http://janedoesntblog.blogspot.com/2007/07/more-zucchini.htmlI shared this @ Mom Trends
I haven't tried a recipe like this. I make a zucchini pie that tastes like apple pie.
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